My latest toy is a pasta roller for my KA.
I absolutely love it. I've got the dough recipe just right & am making endless tagliatelle & spaghetti.
I dry it on a rack for 30 mins before cooking. All good.
Trouble is, if I make extra (& I'd like to make double quantities) I can't store it properly.
I've tried rolling it into bunches then flouring & putting in a lunch box in the fridge but it sticks together in a congealed mess.
Any tips would be gratefully received.